How to Make Your Own Healthy Bone Broth (or Veggie Broth)

There is something deeply satisfying about a steaming mug of homemade broth. Whether it is a rich, golden bone broth or a light, aromatic vegetable broth, making your own is a rewarding process that fills your kitchen with comforting smells. Forget the salty, often one-dimensional store-bought versions; crafting your own allows you to control the ingredients, tailor the flavor to your liking, and even make use of kitchen scraps that might otherwise go to waste. It is simpler than you might think, and the results are far superior.

Why go to the trouble, you might ask? Firstly, control. You decide exactly what goes in – the quality of the bones or vegetables, the type and amount of aromatics, and crucially, the salt level. Commercial broths are often loaded with sodium and sometimes contain additives or preservatives you might prefer to avoid. Secondly, it is incredibly economical. Bone broth utilises bones you might discard after a roast, and veggie broth is the perfect destination for those onion skins, carrot peels, celery ends, and herb stems. It transforms potential waste into liquid gold. Lastly, the flavor is unparalleled. Homemade broth has a depth and complexity that mass-produced versions struggle to match. It provides a fantastic base for soups, stews, sauces, or simply for cooking grains like rice or quinoa.

Making Hearty Bone Broth

Crafting bone broth is a slow-simmered tradition that extracts flavour and goodness from animal bones. It is a patient process, but largely hands-off once you get it going.

Gather Your Ingredients

The core components are simple:

  • Bones: About 2-3 pounds worth. You can use bones from chicken (carcasses, wings, feet), beef (marrow bones, knuckles, oxtail), pork (neck bones, trotters), or even fish (heads and frames – ensure gills are removed). Using a mix can add complexity. Quality matters – opt for bones from well-raised animals if possible.
  • Aromatics: These build the flavor foundation. Think classic mirepoix: 1-2 large onions (quartered, skin on is fine), 2-3 carrots (roughly chopped), 2-3 celery stalks (roughly chopped). You can also add garlic cloves (smashed), leek tops, parsley stems, bay leaves, and whole peppercorns (about a teaspoon).
  • Acid: A splash of apple cider vinegar or lemon juice (about 1-2 tablespoons) is often added. The acidity is thought to help draw minerals from the bones into the broth, contributing to the overall result.
  • Water: Enough cold, filtered water to cover the bones and vegetables by about an inch or two. Starting with cold water helps extract impurities more effectively as it heats up.
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The Process: Step-by-Step

Roasting (Optional but Recommended): For beef or pork bones particularly, roasting them first dramatically deepens the flavour and colour of your broth. Spread the bones on a baking sheet and roast at 400F (200C) for about 30-45 minutes, until nicely browned. You can even toss your chunkier vegetables (like onions and carrots) onto the tray for the last 15-20 minutes of roasting.

Combine and Simmer: Place the (roasted or raw) bones in a large stockpot, slow cooker, or pressure cooker. Add the aromatics and the splash of acid. Cover everything generously with cold water. Bring the pot just to a boil over medium-high heat, then immediately reduce the heat to the lowest possible setting. You want a very gentle simmer, with just a few bubbles breaking the surface occasionally. Partially cover the pot, leaving a small gap for steam to escape.

Important Safety Note: After cooking, ensure your broth cools rapidly before refrigeration or freezing. Divide large batches into smaller, shallow containers to speed up the cooling process. Leaving hot broth to cool slowly at room temperature can create a breeding ground for bacteria. Prioritise safe handling for a healthy, delicious result.

Skim the Scum: During the first hour or two of simmering (especially on the stovetop), you might notice some foamy impurities rising to the surface. Use a spoon to skim this off and discard it. This helps ensure a clearer, cleaner-tasting broth.

Simmer Time: This is where patience pays off.

  • Stovetop: Chicken bones typically need 6-12 hours; beef or pork bones benefit from 12-24 hours, or even longer for maximum extraction.
  • Slow Cooker: Set on low for 12-24 hours (chicken) or 24-48 hours (beef/pork).
  • Pressure Cooker: Significantly faster. Cook on high pressure for 1.5-2 hours (chicken) or 3-4 hours (beef/pork), followed by natural pressure release.
The longer you simmer (within reason), the richer the broth tends to become.

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Strain and Store: Once the simmering time is complete, carefully strain the broth through a fine-mesh sieve lined with cheesecloth (if you want it extra clear). Discard the solids – they have given their all. Let the broth cool (following safety advice above!) before storing. It will keep in the fridge for 4-5 days or in the freezer for several months. Fat will solidify on top when chilled; you can remove this easily or leave it in for extra flavour and richness.

Crafting Vibrant Veggie Broth

Vegetable broth is quicker to make and offers a lighter, brighter flavour profile. It is the perfect way to use up vegetable odds and ends.

Gather Your Ingredients

Think flavour layers:

  • Vegetable Scraps & Fresh Veggies: Keep a bag or container in your freezer for collecting scraps like onion ends and skins (they add great colour!), carrot peels and ends, celery leaves and bottoms, mushroom stems, leek greens, parsley stems, and garlic skins. Aim for about 4-6 cups of combined scraps and roughly chopped fresh vegetables. Good fresh additions include onions, carrots, celery, mushrooms, leeks, and parsnips.
  • Aromatics: Add a few cloves of smashed garlic, a bay leaf, a teaspoon of whole peppercorns, and perhaps some fresh thyme or rosemary sprigs.
  • Optional Flavour Boosters: A piece of dried kombu (seaweed) adds umami depth. A handful of nutritional yeast can lend a savoury, cheesy note. Avoid adding salt until the end.
  • Water: Enough cold, filtered water to cover the vegetables by an inch or two.

What to Avoid

While most veggie scraps work well, some can overpower the broth or make it bitter or cloudy. Consider limiting or avoiding:

  • Cruciferous Vegetables: Broccoli, cauliflower, cabbage, Brussels sprouts can make the broth taste strong and slightly unpleasant to some.
  • Starchy Peels: Potato peels can make the broth cloudy.
  • Beets: Will turn your broth intensely pink!
  • Artichoke scraps: Can lend a bitter flavour.
Use your judgement based on the flavour profile you are aiming for.

The Process: Step-by-Step

Combine and Simmer: Place all your vegetables and aromatics in a large pot. Cover with cold water. Bring to a boil, then reduce the heat to maintain a gentle simmer. Unlike bone broth, veggie broth doesn’t need hours upon hours.

Simmer Time: Simmer for about 45 minutes to 1.5 hours. Over-simmering vegetables can sometimes lead to dull or bitter flavours. Taste it after 45 minutes – if it tastes flavourful and balanced, it is likely ready.

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Strain and Store: Strain the broth through a fine-mesh sieve, pressing gently on the solids to extract extra liquid, but not so hard you make it cloudy. Discard the solids (they are great for compost!). Let the broth cool completely before storing.

Verified Tip: Save those clean vegetable scraps! Keep a dedicated container or zip-top bag in your freezer. Add onion skins, carrot peels, celery ends, mushroom stems, and herb stalks as you prep meals. Once the bag is full, you have the base for your next batch of flavourful veggie broth, reducing waste and saving money.

Seasoning: Now is the time to season your veggie broth with salt and pepper to taste. Remember, if you plan to use it in other dishes that already contain salt, you might want to keep the broth itself lightly seasoned or even unsalted.

Tips for Broth Success

  • Fat Skimming (Bone Broth): Chilling the broth makes fat removal easy. The fat cap actually helps preserve the broth underneath in the fridge. You can discard the fat or save it for cooking (beef tallow and schmaltz are excellent cooking fats).
  • Seasoning Strategy: Always season your broth *after* straining and cooling, especially if you simmered it for a long time. As the liquid reduces, the saltiness concentrates. Seasoning at the end gives you full control.
  • Storage Savvy: Pour cooled broth into freezer-safe containers, jars (leave headspace for expansion!), or even ice cube trays. Frozen broth cubes are perfect for adding a flavour boost to sauces, stir-fries, or when cooking small batches of grains.
  • Get Creative: Use your homemade broth as a base for soups (ramen, pho, chicken noodle, lentil), stews, risottos, polenta, or simply sip it warm from a mug for a comforting drink.

Making your own bone or vegetable broth is a simple, sustainable, and delicious way to elevate your cooking and make the most of your ingredients. It connects you to the process of flavour building and offers a deeply satisfying result that no carton can replicate. Give it a try – your taste buds (and your wallet) will thank you.

Sarah Collins, nutraceutist

Sarah Collins is a dedicated Nutrition Educator and Culinary Enthusiast with over 8 years of experience passionate about demystifying healthy eating. She specializes in practical meal planning, understanding the benefits of wholesome ingredients, and sharing clever kitchen hacks that make preparing nutritious and delicious food simple for everyone. With a background in Nutritional Science and hands-on culinary expertise, Sarah is committed to empowering individuals to build sustainable healthy eating habits and find joy in cooking.

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